Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, homemade hamburger helper - stroganoff style. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Homemade Hamburger Helper - Stroganoff Style is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Homemade Hamburger Helper - Stroganoff Style is something that I’ve loved my whole life. They’re fine and they look wonderful.
I have to admit that during my college years, Hamburger Helper saved my life. All I had to do was buy a pound of ground beef. Who doesn't love Hamburger Helper Stroganoff?
To begin with this particular recipe, we have to prepare a few ingredients. You can cook homemade hamburger helper - stroganoff style using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Homemade Hamburger Helper - Stroganoff Style:
- Make ready 1 tbsp. olive oil
- Take 1/2 onion, diced
- Take 8 oz. cremini mushrooms, sliced
- Prepare 2 cloves garlic, minced
- Get 1 lb. ground beef
- Prepare 2 cups beef broth (reduced sodium recommended)
- Make ready 1 1/4 cups milk
- Take 2 cups uncooked egg noodles
- Prepare 1 tbsp. cornstarch
- Get 1 tsp. paprika
- Prepare to taste salt and pepper
- Make ready 1/2 cup sour cream
- Prepare fresh chopped parsley, for topping
It was a evident that you all wanted some homemade Hamburger Helper style Beef Stroganoff. I'm a giver, so here I am…serving it up! How to Make Homemade Hamburger Helper As an avid cook, this is almost embarrassing, but my kids love Hamburger Helper.
Instructions to make Homemade Hamburger Helper - Stroganoff Style:
- Heat the oil over medium heat. Once hot, add the mushroom and onions. Cook, stirring occasionally, until the onions are translucent and the mushrooms have browned. Stir in the garlic and cook a minute or so, until fragrant. Remove all that to a plate and set aside.
- Add the ground beef to the skillet and cook until browned, crumbling it up with a wooden spoon as you cook it. Drain any excess grease, then return the mushroom mixture to the skillet. Increase the heat to med-high.
- Stir in the uncooked pasta, the milk and the beef broth to the skillet. Stir in the seasonings. For the cornstarch, create a slurry by whisking it into 2 tbsp. of the broth in a small bowl, then stir that in. Once it all reaches a boil, reduce the heat to med-low and cover with a lid.
- Simmer, stirring occasionally, for 10-12 minutes, until the noodles are al dente.
- Remove from heat and stir in the sour cream. Let sit for 5 minutes. Then serve garnished with freshly chopped parsley. Refrigerate any leftovers.
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